In a medium bowl, whisk together flour, salt, baking powder, and grated nutmeg until evenly combined; set aside.

In a large bowl, whisk together milk, 1/2 cup of the oil, eggs, sugar, and vanilla extract until eggs are foamy. Add flour mixture to milk mixture and stir until just moistened (the batter will be lumpy). Set aside to rest.

Return the pan to medium heat and ladle pancake batter into the pan in 1/3-cup portions. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes.

Serve immediately

Untraditional Green Bean Casserole

The traditional version of this casserole, made with canned cream of mushroom soup and French-fried onions needs some serious updating. This recipe, made entirely with fresh ingredients, is a fine, healthy replacement.

This recipe works well with leftover green beans or broccoli.

Ingredients:

1.5 lbs. young green beans trimmed and sliced in half lengthwise

3Tbs. unsalted butter

10 oz. fresh button or crimini mushrooms, sliced thinly

4 large shallots, sliced thinly (1 for casserole, 3 to fry for topping)

1 clove of garlic, minced

3T plus ¼ cup all-purpose flour

1 cup half-and-half

1 cup chicken stock or broth (I like Swanson’s for a canned stock)

Kosher salt and freshly ground pepper

Canola or Peanut oil for deep-frying

Directions:

Preheat oven to 375°F.

Lightly butter a deep 2 1/2-quart baking dish.

Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook until tender, 4 minutes or so depending on the size of the beans.

Drain and rinse under cold water and drain completely again; set aside.

In a saucepan, melt the butter over medium heat. Add the mushrooms and cook, stirring, until they are softened and lightly browned, 6 to 7 minutes. Stir in 1 sliced shallot and cook until softened, add minced garlic and cook all together for 2 or 3 minutes. Sprinkle with the 3 Tbs. flour and stir well. Cook for 2 minutes over low heat.

Slowly stir in the half-and-half and stock and then bring to a boil, stirring often. Reduce the heat to low and simmer, stirring, until thickened, 4 to 5 minutes. Stir in the green beans, season with salt and pepper and transfer the mixture to the prepared baking dish. Bake until the liquid is bubbling, about 20 minutes.

While the casserole is baking, pour oil to a depth of 2 inches into a heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer.

Cut the remaining 3 shallots crosswise into slices 1/8 inch thick and separate into rings. Place the remaining 1/4 cup flour in a small bowl. Toss the shallot rings in the flour to coat evenly, shaking off the excess. Add the shallots to the hot oil and fry until golden brown, about 30 seconds. Drain on several layers of paper towels.

Remove the casserole from the oven, sprinkle the fried shallots on top, reheat the entire casserole for a few minutes if necessary; serve.

Serves 6 to 8.

Waldorf Salad with Baked Ham

First presented at the Waldorf Astoria Hotel in 1893, this all-American Waldorf salad recipe includes chopped apples, celery, grapes, and toasted walnuts in a mayonnaise dressing.

~By adding Baked Ham, this can easily become a delicious main course salad.

INGREDIENTS

1/2 cup chopped, slightly toasted walnuts

1/2 cup celery, thinly sliced

1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)

1 sweet Red Delicious apple, cored and diced

3/4 cup of baked ham(diced into 1/2" to 3/4" cubes)

3 Tbsp mayonnaise( i prefer Best Foods)

1 Tbsp fresh Meyer lemon juice

1/4 tsp fried tarragon

kosher salt

Fresh black pepper

Butter lettuce leaves

METHOD

*In a medium sized bowl, whisk together the mayonnaise, the lemon juice and tarragon.

*Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper.

*Mix in the baked ham, apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.